Granny Smith's Florence Cake

12 Servings
100% would make this recipe for Granny Smith's Florence Cake again.

A favourite with 3 generations. My mother made these as a treat for visiting family members.

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Granny Smith's Florence Cake Ingredients

6 ounces Self raising flour sifted	2 tablespoons Milk approximately
4 ounces Caster sugar	1 package Shortcrust pastry enough for 2 cake tins
4 ounces Margarine at room temperature	6 dessertspoons Raspberry Jam
2 medium Eggs	2 handsfull Currants

Instructions for Granny Smith's Florence Cake

Heat the oven to 400F/200C/Gas6 This amount makes two 20cm (8inch) cakes

Cream the margarine and sugar and add the eggs one at a time, beating well in then add the milk.

Fold in the flour and mix through thoroughly. This should make a light, fluffy and pourable mixture. If not add more milk and beat well in.

Line two 20cm cake tins with the rolled-out shortcrust pastry. Spread the bottom of each with the raspberry jam and sprinkle a handfull of currants evenly across the jam.

Divide the beaten mixture equally between the two cake tins and bake them in the oven for about 25 minutes

When cool, mix up some icing sugar (confectioner's sugar) and spread evenly on top of both cakes.

Main Ingredient: CurrantsCuisine: Scottish

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for flavor and categorization

[I made edits to this recipe.]

danpa
on Aug 31 2008 9:04AM

[I made edits to this recipe.]

danpa
on Aug 14 2008 9:51AM

One of a range of post WWII recipes taken from a very old, dog-eared notebook and reflecting some of the foods my generation grew up with. [I posted this recipe.]

danpa
on Aug 14 2008 6:52AM

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